Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Heat the oven to 220°C/425°F/gas 7.
Meanwhile simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar to the cooked apples. Remove from the heat and add the butter and leave to cool.
Roll out half the pastry and line a 13cm / 7" pie dish. Put the cooled, cooked apple mixture into the pastry case.
Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the edges firmly together and crimp to decorate.
Brush the top of the pie with milk and bake at the top of a hot oven for 20 - 25 minutes.
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